Fish parcels with shallots

Add flavour to fish with crisp shallots — theyre an excellent source of vitamin C and the green stems provide folate and beta-carotene.

Preheat oven to 200°C. Place shallot strips in a bowl of iced water in the fridge for 15 minutes. Drain.
Meanwhile, cut four 40cm squares of baking paper and four 40cm squares of foil. Place 1 paper square on top of 1 foil square. Top with 1 fish fillet. Repeat with remaining paper, foil and fish. Divide the sliced shallot, ginger, soy sauce and oil among fish. Fold up to enclose filling. Bake on 2 baking trays for 15 minutes or until just cooked through.
Open the parcels. Top with shallot curls.

Source

3 shallots, trimmed, pale section thinly sliced diagonally, green section cut into thin strips

4 white fish fillets

4cm-piece fresh ginger, cut into thin strips

1 tbsp soy sauce

1 tsp sesame oil

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